8 Serves
378 Mins
11 g
18 g
26 g
In a saucepan, combine the milk and cream and heat over medium heat until just simmering.
Ingredients, vitamins, and health benefits
Milk
Heavy Cream
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AustralianVitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
127 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
304 mg / 1,250 mgPotassium
136 mg / 4,700 mgSodium
78 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
0 g / 28 gSugar
15 g / 50 gSaturated Fat
12 g / 20 gCholesterol
613 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
In a separate bowl, whisk the egg yolks and sugar together until the mixture is pale and slightly thickened.
Temper the egg mixture by slowly whisking in the hot milk and cream, then return the combined mixture to the saucepan and cook until it coats the back of a spoon.
Chill the custard base in the refrigerator for 2 hours until completely cold.
Pour the chilled base into an ice cream machine and churn according to the manufacturer's instructions.
Transfer the churned ice cream to a container and freeze for at least 4 hours until firm enough to scoop.
Glutinous Rice Flour
Egg Yolks
Sugar
Vitamin A
255 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
3 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
55 µg / 400 µgCalcium
127 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
304 mg / 1,250 mgPotassium
136 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
15 g / 50 gSaturated Fat
12 g / 20 gCholesterol
613 mg / 300 mgCaffeine
0 mgNet Carbs
26
g67
g34
g
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Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
38 µg / 55 µgAlcohol
0 g